What Cubans call picadillo is known as Arroz a la Cubana to Filipinos. The Philippine version is similar to normal Latino picadillo usually made with raisins, tomato sauce and diced potatoes added, but without green olives and capers, and is often served with white rice, fried plantains (maduros in Spanish, saging na saba in Filipino) on the side, and a fried egg on top. Boiled eggs are also eaten with the dish.
- 2 1/2 lbs. ground beef
- 3 tbsp. olive oil
- 1 1/2 medium onion, diced
- 2 green bell pepper, diced
- 4 cloves garlic, minced
- 2 1/2 tsp. salt
- 1 tbsp. oregano
- 2 tsp. cumin
- 2 tbsp. tomato paste
- 1/4 cup water
- 1/4 raisins (optional) or olives
- Heat oil oil in sautee pan big enough to hold ground beef and vegetables.
- When oil is hot, but not quite smoking, add onions. Don’t overcook the onions, allow them to softly cook down to translucent and release their sugars.
- When the onions begin to soften, add the green bell pepper.
- Stir together, cook down 5-7 minutes. Add garlic. Cook 2 minutes.
- Break ground beef up and mix in to softened vegetable mixture in pan. Mix well and allow ground beef to brown slightly.
- As the meat is browning, add salt and ground black pepper. Oregano and cumin.
- Let cook for a few more minutes.
- Add tomato paste and mix in well.
- Add water, reduce heat to low and cover.
- Cook 10-12 minutes TOPS.
- Open, stir and add olives or raisins if desired.
- Serve over steamed white rice, maybe a side of black beans.